Pork Cut Sheet

Please read the instructions below for each selection to ensure your cuts are done correctly. Our team has worked hard to streamline this process, making it as efficient and quick as possible. 

Cut Selections

You can choose to have your pork belly made into bacon, fresh side, or have it added to your sausage grind. If you chose bacon, it will be cured, smoked & sliced, and the additional processing will cost $1.50 PER POUND OF PORK BELLY.  
 Ham is always a favorite and a centerpiece for your holiday meals. NOTE: If you select a whole ham, please note that it will be between 10-12 lbs. and it will be whole/unsliced.
If you choose to have your ham CURED & SMOKED, an additional charge of $1.50 PER POUND OF HAM will be incurred.  
If you choose to have your ham CURED & SMOKED, an additional charge of $1.50 PER POUND OF HAM will be incurred.  
NOTE: The thicker your steaks are cut, the fewer number of total steaks you will get. If you opt for a thinner cut steak, you will get more steaks. We recommend 1” thickness. 
The cut known as the "hock" is traditionally smoked & technically still has the skin on; however, we do not leave the skin on following harvest. When the skin is removed, they are called "shanks", are usually sold raw, and respond very well to braising. Select if you would like skinless smoked "hocks" or fresh, raw shanks. Smoked hocks will incur an additional $1.50/lb charge. 
Select this option if you want Spare Ribs included in your order. Pork spare ribs are dense and meaty, popular for their tender-chewy texture achieved with long and slow cooking.

Select this option if you want Back Ribs included in your order. Pork back ribs, also known as baby back ribs, are smaller and leaner than spare ribs. Note that if you select Back Ribs, your Pork Loin Chops will be boneless and you will receive your Pork Tenderloin whole.

The pork shoulder is home to the "pork butt" (or Boston Butt)--often used for pulled pork.  Choose how you would like your pork roasts cut, or you can opt to have them added to your sausage/grind/trim.
NOTE: The thicker your steaks are cut, the fewer the number of total steaks you will get. If you opt for a thinner cut steak, you will get more steaks. We recommend 1” thickness. 
The Sirloin is another roast which is a bit more sinewy than the shoulder roast.  Choose how you would like your pork roasts cut, or you can opt to have them added to your sausage/grind/trim.
NOTE: The thicker your steaks are cut, the fewer the number of total steaks you will get. If you opt for a thinner cut steak, you will get more steaks. We recommend 1” thickness. 

A good rule of thumb when selecting roast size is to allow for ¾ lb to 1 lb of meat per person.

Pork chops are everyone’s favorite and make a quick meal on the grill. If you would rather not have pork chops, we will add them to your sausage/grind/trim. 
NOTE: The thicker your steaks are cut, the fewer the number of total steaks you will get. If you opt for a thinner cut steak, you will get more steaks. We recommend 1” thickness. 

A good rule of thumb when selecting roast size is to allow for ¾ lb to 1 lb of meat per person.

I understand that seasoning for sausage will incur an additional $0.50/lb. Linking and patty making will also incur an additional $0.50/lb. (So a seasoned link or a seasoned patty would incur an additional $1.00 PER POUND OF LINKS OR PATTIES). Patties will be packaged in a stack of 4 patties per package; links are 4 to a pack (UNLESS YOU DIRECT US OTHERWISE IN THE SPECIAL INSTRUCTIONS).

GROUND PORK SELECTIONS

Let our butchers know of any special cutting requests you have and we will do our best to accommodate them. 
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